Pine Nut & Herbed-Topped Tofu With Pink Pickled Onions Recipe
by Rukmini Iyer
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Easy
This is inspired by a dish I had at the wonderful restaurant My Neighbours the Dumplings in East London – if you’ve ever wondered what to do with a block of silken tofu, this is your answer. It’s a delicious little sharing plate – serve alongside shop-bought dumplings, gyoza or bao buns for an at-home dim sum night.
This recipe is extracted from The Green Cookbook, by Rukmini Iyer (Square Peg, £25)
Try Rukmini's recipe for Mapo-Style Tofu With Mushrooms, Chilli, And Spring Onions or Miso Butter Noodles With Tomatoes & Spring Onions
Ingredients for Pine Nut & Herbed-Topped Tofu With Pink Pickled Onions
- 350g silken tofu
- 1 inch ginger, finely grated
- 1 ½ tablespoons soy sauce (gluten-free, if required, or tamari)
- 1 tablespoon sesame oil
- 1 lime, zest and juice
- 50g pine nuts
- 15g fresh coriander, roughly chopped
For the pink pickled onions
- ½ small red onion, very thinly sliced
- ½ lime, juice only
- Pinch sea salt flakes
How to make Pine Nut & Herbed-Topped Tofu With Pink Pickled Onions
- Very carefully slice the silken tofu into 1cm slices and transfer to a small, shallow dish, large enough to fit all the tofu in one layer. Mix the ginger, soy sauce, sesame oil, lime zest and juice together in a bowl, then pour over the tofu. Leave to marinate at room temperature for 1 hour, occasionally turning the pieces over in the marinade.
- Meanwhile, prepare the pink pickled onions: put the sliced red onion into a heatproof bowl, cover with just-boiled water, leave it to blanch for 1 minute, then drain well. Pop the onion into a small bowl, then stir through the lime juice and sea salt. Mix well and set aside, stirring occasionally.
- Toast the pine nuts in a dry frying pan over a low heat, watching them intently. They will, of course, burn the moment you turn your back, setting of your smoke alarm, etc. so keep a watchful eye – they should take about 6–7 minutes, stirring frequently.
- When you’re ready to serve, mix the coriander, cooled pine nuts and onion together. Carefully arrange the marinated tofu slices overlapping on a small serving plate and pour over the marinade. Thickly scatter the tofu with the coriander, pine nut and onion mix and serve at room temperature.
About the author
Rukmini Iyer is the bestselling author of The Roasting Tin Series selling over a a million copies to date (The Roasting Tin; The Green Roasting Tin and The Quick Roasting Tin). She is a recipe writer, food stylist and formerly a lawyer. She loves creating delicious and easy recipes with minimum fuss and maximum flavour. Follow her on Instagram at @missminifer for more recipes and tips.
